Muddle cantaloupe with blood orange juice and vodka in a shaker. Add Lillet Blanc and lemon juice to the shaker. Shake and strain into a classic cocktail coupe, garnish with half of a blood orange slice.

GandolfElixir

Ingredients:

3 parts BACARDĺ Superior

1 part Pedro Ximenez Sherry

½ part apricot brandy

1 heaping bar spoon sugar

3 dashes Fee Bros. Black Walnut Bitters

Orange zest

Directions:

In a mixing glass, add sugar and bitters. Gently mix the bitters and sugar using the end of a bar spoon. Add all other ingredients except for orange, allow sugar to dissolve, then add cubed ice to your mixing glass. Gently stir and strain over fresh cubed ice. Garnish with an orange slice.

Blend the vanilla ice cream with the pumpkin pie filling, one heaping tablespoon of the crushed graham crackers, and two shakes of the pumpkin pie spice. Garnish with whipped cream, one shake of the pumpkin pie spice, and several pieces of candy corn.

Solerno Bloodshot

Ingredients:

1 lychee fruit from a can

1 fresh blueberry

1/4 oz. Campari

1 oz. Solerno Blood Orange Liqueur

Directions:

Place the blueberry in the lychee fruit so it looks like an eyeball. In a shot glass, pour the Campari and place the lychee eyeball inside. Chill the Solerno with ice and strain into the shot glass. Shoot and enjoy!

Orange Scream Pop

Ingredients:

2 parts SVEDKA Orange Cream Pop

1/2 part heavy cream

1/4 part vanilla syrup

Float grenadine

Directions:

Combine ingredients in a cocktail shaker over ice, shake and strain in to martini glass. Garnish with candy corn.

*Vanilla Syrup: De-seed one vanilla pod and cut in to quarters. Steep in one cup of hot water, turn off heat, and add one cup of granulated sugar. Store covered for 24 hours, strain into a container.

Pour ginger beer and lime into a glass over ice. Combine BACARDĺ Select and Angostura Bitters in a separate glass and float (pour over the back of a spoon) over ginger beer and lime. Garnish with a ghost Peep.